Mixed Vegetable and Mayonnaise Salad Recipe

Ingredients

Serve 4-6

• 6 oz/180 g green beans

• 2 large carrots

• 2 large potatoes

• 2 tbsp white wine vinegar

• 6 oz/180 g fresh or frozen peas

• 8 pickled gherkins

• 1 tbsp pickled capers, drained

• salt and freshly ground white pepper to taste

• 4 tbsp extra-virgin olive oil

• 1/2 cup/125 ml mayonnaise

• 1 snow peal mangetout pod, to garnish

• lemon wedges, to garnish

Method:

1. Top and tail the beans and chop into 1/4-inch (5-mm) pieces.

2. Peel the carrots and potatoes and chop into 1/4-inch (5-mm) cubes. Add 1 tablespoon of vinegar to a saucepan of salted, boiling water.

3. Add the potatoes and cook for about 5 minutes, or until tender. Drain and set aside to cool. Add the peas, green beans, carrots, and remaining vinegar to another saucepan filled with salted, boiling water.

4. Cook for about 5 minutes, or until the vegetables are tender. Drain and set aside to cool. Slice the gherkins into 1/4-inch (5-mm) thick wheels.

5. When the vegetables are cool, place them in a large bowl. Mix in the gherkins and capers. Season with salt and pepper, drizzle with the oil, and mix gently.

6. Add the mayonnaise. Arrange on a large serving plate and pipe mayonnaise around the edge in a decorative manner.

7. Garnish with the snow pea and lemon wedges. Refrigerate for 15 minutes before serving.